Summer Tomato Salad with Jicama and Avocado


Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

Summer Tomato Salad with Jicama and Avocado Recipe
Photo: Aubrie Pick
Total Time:
15 mins
6 to 8


  • 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups)

  • 1 1/2 cups sliced English cucumbers

  • 1/2 cup thinly sliced red onion, rinsed under cold water

  • 1/2 cup matchstick-cut jicama

  • 1/3 cup thinly sliced radishes

  • 1 medium avocado, cut crosswise into 1/3-inch-thick slices

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons fresh lime juice

  • 1 1/2 teaspoons kosher salt

  • 1/4 cup loosely packed fresh cilantro leaves

  • Flaky sea salt, for finishing


  1. Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt.


Shop for jicama roots that are dry and firm to the touch.

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